Fettuccine With Vegetables in Salsa Fresca

• 12 lb fettuccine pasta
• 2 small zucchini, peeled and sliced lengthwise
• 2 carrots, peeled and sliced lengthwise
• 2 tomatoes, peeled, seeded, and chopped
• 10 small black olives, pitted and quartered
• 1 tablespoon extra virgin olive oil
• 2 teaspoons parmesan cheese, grated
• 1 teaspoon hot red pepper, pickeled, minced (or red pepper flakes)
• 2 garlic cloves, minced
• fresh ground black pepper, to taste

1. Cook fettucine according to package directions.
2. After about 8 minutes of boiling the pasta; add zuchinni and carrots.
3. Cook 2-4 minutes or until pasta is al dente and vegetables are tender.
4. Meanwhile, combine tomatoes, olives, cheese, red pepper, garlic, and ground pepper in a serving bowl.
5. Drain pasta and vegetables, then add to tomato mixture, tossing to coat.
6. Serve warm or at room temperature.

pasta, zucchini, carrots, tomatoes, black olives, extra virgin olive oil, parmesan cheese, hot red pepper, garlic, fresh ground black pepper

Taken from www.food.com/recipe/fettuccine-with-vegetables-in-salsa-fresca-323481 (may not work)